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How To make Homestyle Scalloped Potatoes And Mushrooms

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Ingredients
1 1/3
pound
potatoes, cut into 1/8-inch slices
2
teaspoon
oil, vegetable
1
pound
mushrooms, cut into 1/4-inch slices
1
tablespoon
flour
1/4
teaspoon
salt
1/4
teaspoon
pepper
1/2
cup
parmesan cheese, grated
3
tablespoon
butter, or margarine
3/4
cup
milk, lowfat
1
tablespoon
parsley, fresh, chopped

Directions:
Heat oven to 400 degrees. In 2-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until almost tender, 6 to 8 minutes; drain. In large nonstick skillet over medium heat, heat oil. Add mushrooms; saute over high heat until tender and liquid has evaporated; set aside.
In small bowl combine flour, salt and pepper. Coat shallow 1 1/2-quart baking dish with vegetable cooking spray and cover bottom with a layer of potatoes; sprinkle with a little of the flour mixture. Add a layer of mushrooms. Sprinkle with some of the cheese; dot with butter. Repeat layers until all ingredients are used, ending with butter; pour milk over.
Bake 30 minutes until potatoes are tender and top is browned. Sprinkle with parsley.
Nutritional Information Per Serving: 320 calories; 16 g fat; 40 mg cholesterol; 490 mg sodium; 35 g carbohydrate; 4 g fiber; 13 g protein.

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